Soufflé Fluffy Yogurt Cake
Description
This cake is incredibly light and jiggly, almost like a cross between a cheesecake and a sponge. The whipped egg whites give it that signature soufflé texture—soft, airy, and melt-in-your-mouth.
Ingredients (Serves 6–8)
1 cup yogurt (plain, preferably thick)
3 eggs, separated
1/2 cup (100 g) sugar
1/4 cup (30 g) flour
1 tsp baking powder
1 tsp vanilla extract
Pinch of salt
Instructions
- Preheat & prepare
Preheat oven to 160°C (320°F)
Line a small cake pan with parchment paper
Prepare a larger pan for a water bath (bain-marie) - Mix egg yolk batter
In a bowl, whisk:
Egg yolks
Yogurt
Vanilla
Add flour and baking powder
Mix until smooth - Whip egg whites
In another bowl, beat egg whites with a pinch of salt
Gradually add sugar
Beat until soft peaks form (not stiff) - Fold gently
Add egg whites to batter in 2–3 batches
Fold gently to keep the mixture airy - Bake in water bath
Pour batter into prepared pan
Place pan into larger pan filled with hot water
Bake for 45–55 minutes - Cool slowly
Turn off oven and leave cake inside with door slightly open for 15 minutes
Prevents collapsing - Chill (optional but recommended)
Refrigerate for 1–2 hours for best texture
Serving Ideas
Dust with powdered sugar
Top with fresh berries
Add a drizzle of honey or fruit sauce
Tips for Success
Don’t overbeat egg whites (soft peaks only)
Fold gently to keep it fluffy
Water bath is key for soft, soufflé texture
Use thick yogurt (strain if needed)
Texture Tip
Warm = soft and jiggly
Chilled = more cheesecake-like Conclusion
This soufflé yogurt cake is light, delicate, and beautifully fluffy—a simple dessert that feels elegant and special.